Puna Beet Salad Recipe
Local organic greens, roasted beets, avocado, carrots, candied walnuts, cultured cashew OR goat cheese, choice of dressing
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Ingredients
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Salad Base
Toppings
Dressing
Method
Preparation of Ingredients
- 1
Roast the Beets
Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and place them on a baking sheet. Roast for 45-60 minutes until tender. Allow to cool, then peel and slice into wedges.
- 2
Prepare the Carrots
While the beets are roasting, peel the carrots and slice them into thin rounds or julienne them for a finer texture.
- 3
Slice the Avocado
Cut the avocado in half, remove the pit, and scoop the flesh out with a spoon. Slice into thin pieces.
- 4
Assembling the Salad
- 5
Combine Salad Ingredients
In a large bowl, combine the organic mixed greens, roasted beet wedges, sliced avocado, and prepared carrots.
- 6
Add Toppings
Sprinkle the candied walnuts and cultured cashew or goat cheese over the top of the salad.
Making and Adding Dressing
- 7
Prepare the Dressing
In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and black pepper until well combined.
- 8
Dress the Salad
Drizzle the dressing over the salad just before serving and toss gently to combine all ingredients.
